Italian Bread Basket
1 Loaf (16 ozs.) Italian Bread, Unsliced
1/4 C. margarine, melted
1/4 C. Parmesan Cheese, grated
Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form
basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil
in shallow baking pan. Brush top, sides and inside of bread with melted
margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot
oven (400 Degrees F.) for 10 minutes.
Italian Meatballs In A Basket
2 lbs. ground beef
2 T. margarine
1 green pepper, chopped
1 onion, chopped
16 oz. stewed tomatoes
1 basket cherry tomatoes
1/2 t. basil
1/4 t. thyme
2 T. flour
1 Italian Bread Basket
1 Green Pepper cut into rings for garnish
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in
margarine in large frying-pan, about 5 minutes.
Add the green pepper and onion to meatballs; cook 5 minutes, stirring
occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 C.
tomato liquid, basil and thyme to meat balls.
Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with
flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5
minutes or until slightly thick.
Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball
mixture into and around bread. Garnish with green pepper rings and cherry
tomatoes, if desired.
Serving Size: 8